Pork Tenderloin with Mango Salsa

My family loves this recipe! Pork tenderloin seems to always be a crowd pleaser, as long as you season it well and don't overcook it! And the mango salsa is such a yummy addition to the pork tenderloin. You can make it as sweet or as spicy as you like, just adjust the amount of jalapeno you use. Make sure you pick out a nice ripe mango so it has good texture and flavor. When you buy a mango, you should be able to feel a little give when you push on it with your thumb. And be sure you cut off the peel first and then be careful when you cut into the flesh. Those suckers have some funky, long, flat pits, so slice carefully from top to bottom around the pit.

I like to serve this meal with brown rice and a steamed veggie on the side.

PORK TENDERLOIN WITH MANGO SALSA
adapted from Bride & Groom First and Forever Cookbook

PORK
16 oz Pork Tenderloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

MANGO SALSA
1 large Mango, Diced
2-3 tablespoons finely chopped red onion
1 tablespoon chopped fresh mint
1/2 - 1 teaspoon seeded, deribbed and chopped jalapeno
1/2 teaspoon grated lime zest
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt

Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil.
Season the pork with the salt and pepper. Heat the oil in a large skillet over high heat. When the pan is good and hot, add the pork and brown on all sides (2-3 minutes per side). If the pork is really resisting you when you try to turn it, it's not ready (relax, man and let the pork do it's thing). When you have a nice brown crust on all sides, transfer the pork to the lined baking sheet and pop it in the pre-heated oven for 12-15 minutes.

Now, lets put the mango salsa together while the pork roasts. Combine the mango, red onion, mint, jalapeno, lime zest, lime juice and kosher salt in a bowl. Taste the salsa and adjust seasoning to your taste with more lime juice, jalapeno or salt. (And try not to eat it all before the pork is ready - it's really yummy!)

Now, back to the pork. You want to roast the pork until it is just cooked through, but still a little pink in the middle. I like to use an instant read thermometer to make sure the meat is at 150 degrees before I remove it. Let the pork hang out (rest) on a cutting board for about 5 minutes. Then slice 1/2 inch thick pieces off of the pork and top it with a generous helping of the mango salsa. And get ready for the complements!

My kids like this dish a lot - I just tell them it's chicken and fruit and they gobble it up!